These Easy Eggless Chocolate Donuts are to die for!! Fluffy, moist, chocolatey, rich, and delicious! Ready in 15 minutes. Easy to make with simple ingredients. Esta receta esta disponible en Español, Rosquillas de Chocolate Sin Huevo.
Easy Eggless Chocolate Donuts Recipe Highlights
Sometimes, morning calls for an Eggless Chocolate Donut… maybe two!
Last week I had to bring to my daughter’s school a treat to share with the whole class. I didn’t want to bring cupcakes again. I mean. Everybody loves cupcakes, but something different would be great. So I dedicated a couple of days to developing this recipe.
The Eggless Chocolate Donuts were a BIG success at the preschool party, so much so that teachers asked me for the recipe.
I love that they are baked, which helps to cut calories, and guilty if I eat more than one. I assure you that one will not be enough. Yes… they’re that good! A truly a piece of chocolate heaven.
The texture was perfect; fluffy and moist, and the taste…oh boy! Chocolatey, rich, and delicious! Super easy to make with pantry staples. They’re also magic because they will disappear before your eyes!
Eggless Vanilla Cake Recipe, The Best Eggless Chocolate Chip Cookies, and Eggless Banana Chocolate Chips Muffins are some of my favorite eggless recipes to try.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately. A kitchen scale is the best way to measure your ingredients, in my opinion.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the donuts.
- Unsweetened cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking.
- Baking soda & Baking powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Chocolate glaze sprinkles to decorate (optional)
How To Make Baked Chocolate Donuts Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).
- Preheat Oven & Prepare the Pans
Preheat oven to 350º F (175º C). Spray 2 donut baking pans with baking spray with flour.
- Mix Dry Ingredients
In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Combine Milk and Vinegar
In a separate bowl, whisk together, the milk and vinegar. Let it rest for 5 minutes to thicken. Add oil, and vanilla; whisk to combine.
- Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet until evenly combined with no lumps. The batter will be smooth and pourable.
- Fill the Donut Pan
Place the batter into a piping bag. Pipe the batter into the prepared donuts baking pans until about 3/4 full.
- Bake
Bake for 10 – 12 minutes and cool on a wire rack.
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Tips To Make Eggless Chocolate Donuts
Have all the ingredients at room temperature. This helps ingredients mix better.
Before filling the pan, make sure you have coated it with non-stick spray. Every time.
To fill the donut pan cavities, use a piping/pastry bag. You can also scoop the batter with a spoon and fill the pan if a pastry bag is not an option.
Make sure the donuts are completely cool before glazing.
Keep these donuts in an airtight container for up to 4-5 days.
Storing & Freezing Instructions
Store: Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.
Freeze: You may freeze the donuts (glazed or unglazed) for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking.
Frequently Asked Questions
Yes…there are two ways you can do it! 1 – Cut foil into 4×4- inch square pieces and bend gently around your middle finger. Remove your finger and place the foil into a muffin pan cavity. Shape the sides of the foil (keeping the part of the peak intact) as best as possible with your finger. Make sure to coat the foil with baking spray very well before adding the batter. 2 – You can also make a little ball with foil and parchment paper. Place the ball in the middle of a muffin pan cavity. Pipe the batter using a pastry bag or a Ziploc bag with the corner snipped off around the ball. Make sure to coat the foil with baking spray very well before adding the batter.
The easiest way to fill your donut pan is by using a piping bag. It is tricky to spoon batter evenly into a donut pan – and nearly impossible with a mini donut pan. Piping the batter in with a pastry bag or a Ziploc bag with the corner snipped off will save you a lot of time and frustration.
Yes, you can use 1 1/2 cups (360 ml) of buttermilk instead.
More Recipes You’ll Love!
- The Best Eggless Chocolate Cake Ever
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- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
Recipe Card 📖
Eggless Chocolate Donuts
Equipment
Ingredients
- 1 cup (140 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 1/2 teaspoons (6 g) baking powder
- 1/2 teaspoon Salt
- 3/4 cup (180 ml) milk
- 2 teaspoons (10 ml) apple cider vinegar
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
- Chocolate glaze (optional)
- Sprinkles to decorate (optional)
Chocolate Glaze:
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (60 ml) milk
- 1 tablespoon corn syrup
- 2 teaspoons pure vanilla extract
- 4 ounces (115 g) semi-sweet chocolate
- 1 3/4 cups (245 g) powdered sugar, sifted
Instructions
- Preheat oven to 350° F. Spray with nonstick spray a donuts baking pan. Reserve.
- Combine in a medium bowl the flour, sugar, cocoa baking soda, baking powder and salt.
- Mix milk, vinegar, oil, and vanilla extract in another bowl.
- Add the wet ingredients to the dry ingredients. Mix just until combined. Do not overmix.
- Pipe or spoon the batter into the baking pan, filling each one a little more than 3/4 full. Note: Depending on your donut pan size, you may have to bake two batches.
- Bake for 10 – 15 minutes or until a wooden toothpick inserted in the center comes out clean. Note: The baking time might vary depending on the size of your pan, so keep an eye on them. Let cool in pan. When they are completely cold, dipped the donuts halfway the in hot chocolate glaze. Place on a wire rack and sprinkle with sprinkles if you want.
Chocolate Glaze:
- Place the butter, milk, corn syrup and vanilla in a small saucepan over medium heat, stirring occasionally. At first boil remove from heat and add the chocolate; Mix until completely melted. Add the powdered sugar and mix vigorously until smooth.
- Have all the ingredients at room temperature. This helps ingredients mix better.
- Before filling the pan, ensure you have coated it with non-stick spray. Every time.
- To fill the donut pan cavities, use a piping/pastry bag. You can also scoop the batter with a spoon and fill the pan if a pastry bag is not an option.
- Make sure the donuts are completely cool before glazing.
- Keep these donuts in an airtight container for up to 4-5 days.
Nutrition
This recipe was originally published in March 2015. The recipe remains the same, but more notes, tips, photos, and information were added to the post in January 2023 to make it as helpful as possible!
The recipe card does not include yogurt but the list of ingredients in the narrative section does. Should yogurt be included? If yes, how much? P.S. Love your recipes. I’ve bought your book.
Hello Emily! I apologize for the confusion. This recipe does not need yogurt; It was a typo. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Hi. Instead of adding vinegar to milk, can I just use buttermilk? Then, how much should I use buttermilk?
Thanks
Hello Jitha! Yes, you can do that. Add the same amount of milk. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I am so glad I found this recipe! I ran out of eggs and was craving chocolate donuts. They turned out wonderful. Definitely a keeper! Thanks ?
Hello Tiffany! I am so happy you liked this recipe. Thanks so much for trying my recipe and for taking the time to come back and let me know. Take care, xo – Oriana
Do you have an alternative to the corn syrup in the glaze?
Hello Allana! If you prefer you can omit the corn syrup. The glaze will be a little bit less thick and not that shiny, but still delicious. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hi can you make these without adding the chocolate powder. I want to make plain donuts?
Hellos S! Thanks for your interest in my recipe. I haven’t tried this recipe without the chocolate, but stay tuned because I will share soon my eggless baked donuts.
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